Postharvest Quality and Storage Life of Grapes as Influenced by Adding Carbon Monoxide to Air or Controlled Atmospheres
Open Access
- 1 November 1983
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 108 (6) , 1067-1071
- https://doi.org/10.21273/jashs.108.6.1067
Abstract
The effects of 10% carbon monoxide (CO) added to air or controlled atmospheres (2% O2 with or without 5% CO2) on quality and storage life of grapes (Vitis vinifera L. cv. Thompson Seedless) were compared with those of the conventional SO2 fumigation treatments for decay control. CO in air reduced respiration and C2H4 production rates, and retarded berry browning and softening, but was only partially effective in retarding decay beyond 2 months at 0°C. SO2 treatments were very effective in controlling the spread of decay, but brown discoloration of the berries increased, especially after 2 months at 0° or 1°. When combined with 2% O2 with or without 5% CO2, CO inhibited C2H4 production and retarded decay development, but the presence of CO2 increased brown discoloration of the berries. A combination of 2% O2 + 10% CO was as effective as SO2 in controlling decay of grapes held at 0° for up to 4 months and caused less browning and bleaching than SO2.Keywords
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